Don't skin the ducks Jasp...that's where the flavour is!
Get some f*****g elbow grease into it man http://www.thehuntinglife.com/forums/pub...
One method I heard about was pouring boiling water on the bird after plucking! aparantly this opens the pours in the skin and they just about fall out but the skin gets tainted. I like my skin though on any bird when its crisped up in the oven, it keeps the meat moist and full of flavour.
Nice one Clancy giving the bird a full body wax has to work, is Parafin wax the same as candle wax http://www.thehuntinglife.com/forums/pub..., my missus has plenty of large candles under the bed http://www.thehuntinglife.com/forums/pub.......
Might as well give the wax a try
If you are going to scald the bird first before plucking get the water between
145 and 160 degrees Fahrenheit. Start at the low end of the spectrum and build up the heat if necessary. Too hot and it will cause the skin to rip off when pulling the feathers. Start with the wings and legs then the rest of the body when plucking. Re-dip the bird in the water if necessary.
If you want you can use a carpet needlel to poke holes all over in the skin. Don't hit the meat. Run the needle parallel with the body. This causes the excess fat to seep out as it roasts, thus basting it with its own fat. This crisps the skin nicely.